The production process of quick-frozen waxy corn and vacuum-packed corn
Category： Industry News
Release time：2020-12-16
Production process of quick-frozen sweet corn
Peeling and shaping - roller brush dry cleaning - high-pressure cleaning - blanching (approximately 15-25 minutes/time) - pre-cooling - ice water cooling - loading baskets for quick freezing → packaging → refrigeration
(1) Suitable time and conditions for harvesting sweet corn. Harvesting is very important. Different varieties have different harvesting periods, and the quality varies greatly depending on the harvesting time for the same variety. The suitable harvesting time for fresh glutinous corn No. 1 is 22-24 days after pollination. The harvested ears must be processed promptly; processing must be completed within 10 hours of harvesting. Corn with full kernels, yellow or light yellow color, uniform color, no mottled kernels, uniform and neat kernel size and arrangement, and no serious problems such as bald tips, missing kernels, or insect damage should be selected.
(2) Cleaning. First, use a hair roller cleaning machine for dry cleaning to remove surface dust from the corn, then use an air bubble spray cleaning machine to rinse the corn with clean water and remove impurities.
(3) Blanching. Blanching is the most crucial step in the processing of tender corn, and the temperature and time of blanching must be strictly controlled. Blanching has the following effects: It can inactivate enzymes in the corn tissue, because low-temperature refrigeration will not inactivate enzymes, and slow physiological and chemical reactions continue, destroying the nutritional components of the kernels; blanching can also kill some microorganisms and insect eggs, ensuring product hygiene and food safety; the air in the blanched corn kernels is partially squeezed out, reducing the expansion pressure during ice crystal formation during freezing, increasing resistance to expansion pressure, and correspondingly reducing the degree of oxidation of the raw materials, maintaining the color and nutrition of the product. Boiling water or steam can be used for blanching, at a temperature of 93-100℃, and the blanching time is approximately 15-25 minutes/time.
(4) Cooling. The blanched corn kernels should be cooled immediately; otherwise, the residual heat will seriously affect the quality, such as darkening of the color, increased dry matter loss, prolonged quick-freezing time, wasting energy, and providing conditions for microbial growth. Therefore, cooling must be timely and thorough to ensure the color and quality of the product. In order to save water, a segmented cooling method can be used. First, use a spray method to reduce the temperature of the corn kernels at around 90℃ to 25-30℃; then, immerse and cool in ice water at 0-5℃ to reduce the temperature of the center of the corn kernels to below 5℃.
Keywords： The production process of quick-frozen waxy corn and vacuum-packed corn
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